Vegetarian Pasta With Corn And Tomato Recipe

About this recipe

A delightful vegetarian pasta dish featuring sweet corn, juicy tomatoes, and a rich Parmesan sauce. Perfect for a satisfying dinner solution.

Ingredients

• 500G Gustora Penne Rigate Pasta
• 100 g Garlic - Single Clove
• 400G Freshos Corn Kernels
• 200 g Cherry Tomatoes
• 1 ltr Real Fruit Power Tomato Juice
• 2 ltr Figaro Extra Light Olive Oil
• 60G Primi Piatti Red Chilli Flakes
• 100 g Milky Mist Cooking Unsalted Butter
• 100 g Catch Sprinklers - Iodized Table Salt
• 50 g Catch Black Pepper Grinder

Instructions

1. 1. Bring a large pot of salted water to a boil and cook 500 g of pasta until al dente, about 8-10 minutes. Drain and set aside.
2. 2. In a large saucepan, heat 1 tablespoon of olive oil over medium-low heat. Finely mince the single clove of garlic and add it to the pan along with 1/2 teaspoon of red pepper flakes, cooking until the garlic is soft and fragrant, about 1-2 minutes.
3. 3. Pour in 2 1/2 cups of tomato juice and bring to a boil. Reduce the heat to medium and add 2 cups of fresh corn kernels and 15-20 cherry tomatoes, halved. Cook until the vegetables are tender, about 5 minutes.
4. 4. Stir in 2 tablespoons of unsalted butter, softened or melted, cooking uncovered until the sauce thickens slightly, about 2 minutes.
5. 5. Add the drained pasta to the saucepan, season with 1 teaspoon of salt and freshly ground black pepper to taste, and toss to coat in the sauce. Serve hot.